Kaju Matar Makhana is a delightful North Indian dish featuring a creamy gravy with cashews (kaju), green peas (matar), and foxnuts (makhana). The dish combines a rich, nutty flavor with the subtle sweetness of peas, creating a satisfying and aromatic curry.
Here’s a detailed recipe to make it:
Ingredients:
For the paste:
- 1 cup roughly chopped onions
- 2 tomatoes, chopped
- 1-inch ginger, chopped
- 4-5 garlic cloves
- 10-12 cashew nuts (kaju), soaked in warm water for 15 minutes
For the main dish:
- 1 cup green peas (fresh or frozen)
- 1 cup foxnuts (makhana)
- 1/2 cup cashews (kaju)
- 2 tablespoons oil or ghee
- 1 teaspoon cumin seeds
- 1 bay leaf
- 2-3 green cardamom pods
- 2-3 cloves
- 1-inch cinnamon stick
- 1/2 teaspoon kashmiri red chilli powder (for color)
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- Salt to taste
- Chopped coriander leaves for garnish
Instructions:
- Prepare the Paste
- Sauté onions, tomatoes, ginger, garlic and cashews for a few minutes in oil to remove the raw smell.
- In a blender, combine sautéed onions, tomatoes, ginger, garlic, and soaked cashews. Blend into a smooth paste. Set aside.
- Prepare the Ingredients:
- Heat a pan over medium heat. Dry roast the foxnuts (makhana) for 3-4 minutes until they turn crisp. Remove and set aside.
- In the same pan, heat a tablespoon of oil or ghee. Roast the cashews (kaju) until they turn light golden brown. Remove and set aside.
- Cooking the Dish:
- In the same pan, add another tablespoon of oil or ghee. Once hot, add cumin seeds, bay leaf, green cardamom pods, cloves, and cinnamon stick. Sauté for a minute until they release their aroma.
- Add the prepared paste and cook it on medium heat until the raw smell disappears, and the oil starts separating from the masala paste. This may take around 8-10 minutes.
- Add Kashmiri red chilli powder, turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for another 2-3 minutes.
- Add green peas and a little water (if needed). Cover and cook for 5-7 minutes until the peas are tender.
- Now, add the roasted foxnuts (makhana) and cashews (kaju) to the pan. Stir gently to combine all the ingredients.
- Sprinkle garam masala and cook for another 2-3 minutes on low heat.
- Finish and Serve:
- Garnish with chopped coriander leaves.
- Your Kaju Matar Makhana is ready to be served hot with roti, naan, or rice!
Remember, adjust the spices and seasoning according to your taste preferences. Enjoy your flavorful Kaju Matar Makhana!
